Mildly spiced with a good doze of fresh greens, this Whole Masoor Dal with Fresh Fenugreek leaves is a nutritional wholesome meal. Methi Masoor Dal pairs great either with roti or rice. The texture of the dal is thick and creamy, which gives a lovely comfort feel at every spoonful.
What is Whole Masoor Dal?
Whole Masoor Dal or sabut masoor dal is referred to as brown lentil. When the lentil is left whole with the skin on, it has a mild brown shade, and hence the name.
The split ones are orange and referred to as just masoor dal or red lentils.
While masoor dal or red lentils makes a light lentil stew, the Whole Masoor Dal results in a creamier and thicker consistency. It is extremely nutritious with high fiber content, rich in iron and used to exfoliate the skin.
It will take more time to cook as compared to the split red lentils, and soaking overnight will definitely fasten the process.
Winter month is all about enjoying those fresh greens, and I love how rustic this simple dal turned out.
Ingredients you need for this Methi Masoor Dal
Whole Masoor Dal/ Indian Brown Lentils - Whole Masoor Dal referred to as sabut masoor dal is known as Indian Brown Lentils. When the lentil is left whole with the skin on, it has a mild brown shade, and hence the name.
Fresh Fenugreek Leaves - I use both the leaves and the stems, as the stems of fenugreek leaves were very tender. If the leaves feel very hard, then you can discard it and use just the leaves.
Garlic or Asafoetida - Garlic goes very well with any variety of greens. I like to keep some sliced to use in the tadka while serving, and I grate a couple to add while preparing the dal.
Onion and Tomato - I use both, but you want to make it a "no onion and no garlic dish" then you can definitely skip the onion and add an extra tomato.
Spices: I add fenugreek seeds along with bay leaves. Apart from that, I also add the regular Indian spices which are cumin powder, coriander powder and chili powder.
Tempering: Tempering which is referred to as tadka is a common cooking method is Indian cuisine. Whole spices are added to hot ghee or oil, and then it is poured on dal or other dishes for the final sizzling finishing touch. We are using ghee with cumin seeds, asafoetida and dry red chili.
Steps to prepare
I prepared this dal in an electric pressure cooker, but you can definitely use a slow cooker or make it in a pot too.
- Soak Whole Masoor Dal overnight to fasten the cooking process.
- Finely chop the fresh fenugreek leaves. The stems were very tender, and so I didn't discard it.
3. I used an electric pressure cooker. Select the sauté mode and heat oil, then add the fenugreek seeds, bay leaves, ginger garlic paste and green chili. Let it sizzle for a few seconds.
4. Scatter the Onion along with salt and the spice powder and cook for a few minutes to soften the onion.
5. Scatter the chopped fenugreek leaves along with the tomato and add a little salt.
6. Stir it around and cook for 2 minutes.
7. Add the soaked whole masoor dal and stir it around again.
8. Pour water and cook in pressure cooker mode for 30 minutes. After 30 minutes, don't release the steam, let it release on its own.
9. The whole masoor dal will be cooked and it will turn creamy thick.
10. I like to add a ghee tadka on top. The ghee tadka has sliced garlic, cumin seeds and dry red chili.
Enjoy the warm, comforting creamy dal with rice or roti.
Fresh fenugreek leaves cannot be replaced with dried fenugreek leaves. If you can’t find the fresh ones, just prepare with spinach instead and add dried fenugreek leaves to enhance the flavor.
No, I didn’t! To make it extra luscious, pour some cream or coconut milk on the dal. I however kept it simple, as it was creamy even without adding any cream.
Whole masoor dal gives a rich, hearty texture to the dal. You can definitely replace with regular red lentils or any other choice of your lentils.
Here are few other Indian dal to try:
The whole masoor dal is best paired with rice or roti, but you can also serve it as soup topped with some croutons if you like, or crusty bread on the side. Or enjoy it just as is. It’s quote thick and filling.
Whole Masoor Dal with Fresh Fenugreek leaves
- 1 cup whole masoor dal
- 2 and ½ cups Finely chopped fresh fenugreek leaves
- 1 medium red onion
- 1 tomato
- 2 cloves garlic (grated)
- 1 Green chili (finely chopped )
- 2 tablespoons oil
- ½ teaspoon Fenugreek seeds
- 2 Bay leaves
- 2 Teaspoon salt
- ½ teaspoon Turmeric powder
- ¼ teaspoon Cumin powder
- ½ Teaspoon Coriander powder
- ½ Teaspoon Kashmiri Chli powder
For Tadka (tempering)
- 1 tablespoon ghee
- ¼ Teaspoon Cumin seeds
- 3 cloves garlic (Thinly sliced)
- 3 Dry red chili
- Wash the lentils thoroughly and soak it overnight
- Finely chop the fresh fenugreek leaves. If the stems are tender, use those too and finely chop. Thinly slice the onion and chop the tomatoes.
- Turn the sauté mode on in your electric pressure cooker and heat the oil. Then scatter the fenugreek seeds, bay leaves along with grated garlic and chopped chili. Let it sizzle for a while.
- Add the onion, season with salt and scatter the spice powder. Cook for 5 minutes.
- Add the chopped tomato, chopped fenugreek leaves and saute for 3 minutes.
- Cancel the sauté mode and press the pressure cook mode. Set the
timer to 15 minutes. Make sure the valve of the Mealthy Pot is turned to seal.
- Add the soaked lentil and pour 2 cups water. Mix it around, close the lid and pressure cook for 30 minutes.
- After 30 minutes, don't release the pressure, let it release on its own. Take the dal to a serving bowl.
- In a small pan, add the ghee and drop the sliced garlic along with cumin seeds and dry red chili. Let it sizzle for a while and then pour it on the dal
- Enjoy Methi Masoor Dal warm.